Though chayote is often found in Caribbean recipes, it's underused elsewhere. With a sweet, starchy, slightly fruity flavor, it lends a lot of taste to this simple dish.

What to buy: Chayote is a gourd common to Caribbean cuisine, and it goes by many aliases: chocho, mirliton, christophene, vegetable pear. Females have smooth skin, while males have prickly skin; either will work in this recipe, though the female fruit is easier to prepare. Look for chayotes that are firm and free from blemishes. If you can't find chayote, substitute squash or potatoes.

This recipe was featured as part of our Fall Ingredients photo gallery.

1. Place chicken thighs in a large bowl with chayotes. Add olive oil, salt, and pepper and toss until evenly coated.
2. Heat a large frying pan over medium heat and add chicken (skin side down) and chayote. Cook, undisturbed, until chicken skin is crisped and chayote is turning golden brown, about 20 minutes. Flip chicken over, sprinkle oregano over chayote, and stir.
3. Add chicken broth or water to the pan (avoid the chicken skin) and cook uncovered until chicken registers 165°F on an instant-read thermometer, the underside is browned, and the chayote is fork tender, about 15 minutes more.
4. Squeeze lemon over top before serving.